Philippe Chavy is the epitome of Burgundian charm, and what he lacks in bravado he makes up for in his rich, expansive Pulignys and Meursaults. His holdings are mostly comprised of lieux-dits and premier crus, and he farms 30 parcels among eight hectares in Puligny, Meursault and Saint-Aubin (much of which includes 70-year-old vines), and one in Blagny. Although the vineyards are officially classified as sustainable, Philippe and his team have been successfully experimenting with biodynamics since 2002, although not without a relentless desire to question.
Philippe aims to make wines that are open and lively and strike a balance between complexity and accessibility. To do this, the wines undergo long fermentations and are racked into wooden vats and 500- to 600-liter casks for malolactic fermentation. He then ages the wines in 90 percent neutral barrels for 14 to 16 months. While indeed accessible, Philippe’s wines go far beyond mere pleasure. Boldly aromatic, generous, charming and structured, one can easily taste how this artist has mastered his form.